A new large-scale analysis published in The BMJ suggests that the way potatoes are prepared can significantly influence the risk of developing type 2 diabetes (T2D).
The research found that frequent consumption of French fries is associated with a higher diabetes risk, while non-fried potatoes such as boiled, baked, or mashed varieties showed no significant link to the disease.
The study
Researchers drew on data from three long-running U.S. health studies — the Nurses’ Health Study, Nurses’ Health Study II, and the Health Professionals Follow-up Study — which have tracked dietary and lifestyle habits for decades.
The analysis included male and female health professionals aged 25–75, with dietary intake reassessed every two to four years to capture long-term patterns.
Participants reported how often they consumed potatoes in various forms, including baked, boiled, mashed, or fried, as well as potato or corn chips. Over the study period, 22,299 participants developed type 2 diabetes.
Findings
People who ate seven or more servings of total potatoes per week had a 12% higher risk of T2D compared to those eating less than one serving weekly. However, cooking method mattered greatly.
- French fries: Five or more servings weekly were linked to a 27% higher diabetes risk; every additional three servings per week raised risk by 20%.
- Boiled, baked, or mashed potatoes: No significant association with diabetes risk.
- Potato or corn chips: Also showed no clear association.
A meta-analysis of 13 cohort studies, encompassing 587,081 participants, found a 16% higher diabetes risk for every three weekly servings of fried potatoes, while non-fried potatoes had a much weaker link. Body mass index appeared to mediate about half the risk associated with French fries.
Substitution matters
Replacing three weekly servings of total potatoes with whole grains lowered diabetes risk by 8%. Substituting French fries with legumes, non-starchy vegetables, or even refined grains reduced risk, while replacing boiled, baked, or mashed potatoes with white rice was associated with higher diabetes risk.
Conclusion
Researchers concluded that the diabetes risk tied to potato consumption is largely driven by French fries, not potatoes in general. The findings highlight the importance of both cooking methods and food substitutions in managing diabetes risk.
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